Eggplant Aubergine And Goat Cheese Lasagnette Food

EGGPLANT AND GOAT CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
• Pour one fourth of pasta sauce on top of eggplant layer.
• Dot pasta sauce layer with one fourth of goat cheese slices.
• Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
• Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

EGGPLANT (AUBERGINE) AND GOAT CHEESE LASAGNETTE

Steps:

• Directions for the Thick tomato sauce:.
• Heat 3 tblspns olive oil in a heavy saucepan over medium-high heat until hot.
• Add the bell pepper and sauté until brown, about 5 minutes.
• Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown.
• Add the onion and cook until brown, about 5 minutes.
• Add the tomato paste and stir to mix well.
• Add the tomatoes and their juice, the stock, and bay leaf.
• Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes, be sure to stir often to prevent scorching.
• Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper.
• Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
• Directions for the lasgnette:.
• Cut the eggplant lengthwise into 1/8 to 1/4-inch-thick slices. Salt for 20 minutes, then rinse thoroughly and pat dry.
• Preheat the oven to 375°F.
• Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350°F Meanwhile, season the flour with the pepper.
• Dredge the slices in the flour, then dip in eggwhites, and then coat with dry breadcrumbs.
• Fry, turning once, until browned, about 2 minutes total. Drain on paper towels. Note: The oil should be hot enough to bubble while the eggplant is cooking but be careful not to let them burn.
• Add more oil as necessary to maintain the oil at a depth of about 1 inch.
• Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of eggplant in the dish to cover the bottom completely.
• Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley and basil, and dot with one-third of the chevre.
• Repeat the layering twice, beginning with eggplant and ending with chevre.
• Do not press down on the layers.
• Top with the remaining eggplant and then another thin layer of sauce.
• Sprinkle with the remaining Parmesan (about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs.
• Bake until browned and bubbling, about 20-30 minutes. Do not over-brown.
• Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.

EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Preheat the griller.
• Combine the lemon juice and olive oil and brush it on the eggplant slices.
• Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
• Preheat the oven to 180C degrees.
• In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
• In another bowl combine the parmesan and breadcrumbs.
• Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
• Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
• Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
• Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
• Serve with salad and crusty bread.

EGGPLANT WITH LENTILS AND GOAT CHEESE

Steps:

• Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.

EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE

Steps:

• Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
• Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
• Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• Parsley sauce:
• In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.